Ingredients
Scale
- 1 lb cooked shrimp, peeled and deveined
- 1 lb sirloin steak, thinly sliced and cooked
- 3 cups cooked day-old rice
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped carrots
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
Instructions
- Step 1: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until cooked through. Remove from the wok and set aside.
- Step 2: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onion, green pepper, and carrots and stir-fry for 2-3 minutes until slightly softened. Add the minced garlic and stir-fry for another 30 seconds until fragrant.
- Step 3: Add the cooked rice to the wok and break it up with a spatula. Stir-fry for 2-3 minutes until heated through.
- Step 4: Add the cooked shrimp and steak to the wok. Stir-fry for 1-2 minutes to combine with the rice and vegetables.
- Step 5: Stir in the soy sauce, oyster sauce (if using), and sesame oil. Add the scrambled eggs back to the wok and toss to combine everything evenly. Cook for another minute until heated through and the flavors are well combined.
- Step 6: Serve immediately. Garnish with chopped green onions, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet over medium-low heat to prevent drying out.
- Serve this flavorful fried rice alongside a simple side salad for a balanced and satisfying meal.
- For extra flavor, marinate the steak in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American